Servings: 8

Time: 8 hours

Ingredients

  • 6 cups canned whole tomatoes
  • 2 cups red kidney beans, cooked, drained, and rinsed
  • 2 cups white navy beans, cooked, drained, and rinsed
  • 2 cups frozen corn
  • 2 stalks celery, diced
  • 2 green bell peppers, de-seeded and chopped
  • 2 carrots, chopped
  • 1 white onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 3 tablespoons chili powder
  • 1 tablespoon sea salt

Step 1

Add whole tomatoes with juice to the slow cooker and roughly crush with your hands.

Step 2

Add remaining ingredients and stir until combined.

Step 3

Cover and cook on high for 6 to 8 hours, depending on the strength of your slow cooker.

Step 4

Ladle into bowls and enjoy!

Notes

One serving is roughly 1½ cups.

Serve with toast, quinoa, brown rice, or salad.

Save time by chopping celery, bell peppers, carrots, and onions ahead of time.

Make it kid-friendly by omitting the chili powder and puréeing the chili until smooth.

Make it spicier by adding 1 to 2 chopped jalapeño peppers, chili flakes, or extra chili powder.

For more nutrients, mix in chopped kale or spinach and stir until wilted.

For more toppings, add green onion or diced avocado.

Refrigerate in an airtight container for up to 5 days or freeze for up to 4 months.